從日本傳統食物納豆中分離納豆菌 Isolation of Bacillus subtilis (natto) from Japanese traditional food, natto

實驗目的

1. 練習自醱酵食物中分離微生物。
2. 本次實驗以納豆為題材，練習分離納豆菌，也作為下次進行孢子染色之菌種來源。



阿原拍了實驗影片 (Youtube)，一共四段，請自行點選聯結，阿原就不嵌入到網頁中

從日本傳統食物納豆中分離納豆菌-01 Isolation of Bacillus subtilis (natto) from Japanese traditional food: natto-01

從日本傳統食物納豆中分離納豆菌-02 Isolation of Bacillus subtilis (natto) from Japanese traditional food: natto-02

從日本傳統食物納豆中分離納豆菌-03 Isolation of Bacillus subtilis (natto) from Japanese traditional food: natto-03

從日本傳統食物納豆中分離納豆菌-04 Isolation of Bacillus subtilis (natto) from Japanese traditional food: natto-04





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